Chuck roast, for shredding.

Asked for some similar beef cuts to pork shoulder for shredding the other day. Thought I'd share (and save for next time my cooking) my cook, turned out amazing.

• 3 pounds of beef chuck
• 1 can beef broth.
• 1 cup water (or can a beer, didn't have one)
• 2 Tablespoons red wine vinegar.
• 1 head garlic
• 1 sweet onion.

heat oven to 300. Heat dutch oven on stove over med/high heat. Cut chuck into large pieces. The 3 pound I cut into 4 pieces. Salt and pepper meat. 2-3 Tablespoons of oil into Dutch oven and brown the chuck.

Peel garlic cut onion into large pieces. After chuck is browned, remove meat and cook garlic and onion until it starts to brown. Add can vinegar, broth, and cup of (beer!/water). Bring to a boil.

Cover dutch oven with foil, and place on lid. Put in 300deg oven. Cook 3.5 hours until to damn tender you have to be careful removing the beef from the pot because it wants to fall apart.

Shred beef.

Next is probably optional, but great for tacos. Using a sieve, separate liquid from the onions and garlic in the dutch oven. However you want to do it, but you want to add it back into the dutch oven eventually. Add 1t cumin, 1t garlic power, 1t onion, 1t mexican oregano to liquid, and then add in shredded beef. Cover and cook until liquid is gone....about 1/2 hour.

For tacos (rolled tacos!) I like to chop up the beef. Doesn't pull out of the tortilla when you bite it.

Portion it out into freezer bags and freeze for up to 1 month.

bon appetit